Cold Salmon with Sour Cream Sauce
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INGREDIENTS 1 piece salmon (4 to 5 pounds)
3 quarts water
1/4 cup lemon juice
3 tablespoons salt
1 cup dairy sour cream
2 teaspoons prepared horseradish
1/2 teaspoon sugar
1/2 teaspoon salt
Fresh parsley sprigs
Lemon wedgesPlace salmon on a length of cheesecloth; tie ends securely.
Heat water, lemon juice, and 3 tablespoons salt to boiling in a fish poacher or large saucepot with a rack. Lower fish carefully into poacher so that it rests on the rack. Cover and simmer 10 to 15 minutes, or until fish flakes with a fork.
Carefully lift fish from poacher. Place in a shallow pan to cool. Chill in the refrigerator.
FOR SAUCE - Blend sour cream, horseradish, sugar, and 1/2 teaspoon salt. Chill thoroughly. (Increase sauce for larger piece of fish.)
TO SERVE - Remove fish carefully from cheesecloth. Place on a serving platter. Scrape off skin, if any. Garnish with parsley and lemon wedges. Serve with sauce.
Makes 12 to 16 servings